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mozzarella

American  
[mot-suh-rel-luh, moht-] / ˌmɒt səˈrɛl lə, ˌmoʊt- /

noun

  1. a mild, white, semisoft Italian cheese.


mozzarella British  
/ ˌmɒtsəˈrɛlə /

noun

  1. a moist white Italian curd cheese made originally from buffalo milk

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of mozzarella

1910–15; < Italian, equivalent to mozza a kind of cheese (literally, a cut; compare mozzare to cut off ) + -rella -rel

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Explanation

Mozzarella is a soft, mild cheese that's commonly used to make pizza. If you love that stretchy white melted cheese on your slice of pepperoni, you're a fan of mozzarella. Traditionally, mozzarella has been made from Italian water buffalo milk, although these days it's common to find cow's milk mozzarella in the store. Mozzarella is pale in color and very moist. Fresh mozzarella comes in liquid brine, and must be eaten within a few days, although shelf-stable "low-moisture" mozzarella lasts much longer and often comes already shredded. The name mozzarella comes from the Italian mozzare, "to cut off."

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Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

The three males and one female have been given cheese-themed names by the staff - Gouda, Gorgonzola, Mozzarella and Emmental.

From BBC • Feb. 22, 2024

Mozzarella, on the other hand, was cited in 16th-century documents.

From New York Times • Jun. 27, 2023

Mozzarella adds mild richness, while the Parmesan gives everything a hit of salt and depth.

From Seattle Times • Jan. 2, 2023

TJ's All Natural Fresh Mozzarella Cheese is also made with milk from cows never treated with rBST, which makes it both a delicious and safe option for homemade pizzas.

From Salon • Oct. 18, 2022

Manteca, Butter Italy Cheese and butter combined in a small brick of butter with a covering of Mozzarella.

From The Complete Book of Cheese by Brown, Robert Carlton

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